If you are following my Instagram then you know that starting on September 1st I was ready for fall. My house is decorated, fall candles are burning and I am in the mood for cozy fall meals. I know that fall doesn't "officially" start until later in the month, but I just can't help myself. If I were to wait until the end of September to get ready for fall, I would only have about 3 days before the snow would start to fly and I would have to take it all down and redecorate for winter. So I try to stretch it out as much as I can.

Growing up I was not a fan of pot roast. Too many veggies, weird pull apart meat, and pasta wasn't in the recipe. Actually, it wasn't until recently that I tried to make pot roast. I had a weird hankering for some comfort food (strange that this was my idea of comfort food when I didn't like it as a kid), and I was at the local farm and decided on a whim to pick up a roast. Since that first time making it, I have grown to love it more and more. It's super easy and versatile.

I used to make it in my crock pot but I found that the meat never got as tender as it does in my Lodge Cast Iron Dutch Oven. If you don't have a dutch oven, I recommend getting one! It can be used on the stovetop, in the oven, on the grill, and even on a camp fire. It heats very evenly, cleans easily, and is just über versatile. For this recipe, I do not expect you to go out and get a dutch oven if you don't already have one, so use a deep dish that is stovetop and oven safe.

Full recipe down below

What you want to do first is to preheat your oven to 275º. When I bought my roast, I knew that I would be having 5 people over for dinner and wanted to make sure I had enough. I bought a 4lbs chuck roast at the local farm. It is the perfect size for 5 people and we still had a little leftover.

While the oven is preheating, salt and pepper the roast... the entire roast including the sides. this will help sear the roast. If the roast has string around it, leave it on (it will help hold it together while it's cooking. Next, put about a tablespoon of oil in the dutch oven and heat it on high. You will take two onions that you have chopped in large pieces and sauté them until they are cooked.

After the onions are cooked and you place them in a bowl, add a tablespoon of butter (or Ghee) and another tablespoon of oil in the hot pan. Grab a pair of tongs and place the roast in the pan. You want to sear it on the top, bottom, and all sides. Once you have a nice sear you can take it out and place it on a plate. Take about a cup of beef broth and 4 cloves of minced garlic and whisk it in the pan to deglaze. Try to scrape up the brown crust that has formed.

Whisk for a few minutes then add back in the meat and the onions. Add about 2-3 more cups of the beef broth (until the meat is half covered), sprinkle rosemary and thyme on top. Place the lid on the dutch oven and place in the oven for 1 hour and 45 minutes (for a 4lbs roast). While the roast is cooking chop up some carrots, celery and potatoes.

Once the timer is up, add in the chopped veggies and potatoes and place the dutch oven back in the oven for another 2 hours and 15 minutes. Once the roast is done, take it out of the dutch oven and cut the strings around it. It should be very tender and falling apart. Slice some up and put the cooked veggies on it and serve it with some warm bread.

In a cast iron dutch oven, heat a tablespoon of olive oil on high heat. Chop the two onions in large pieces and sauté them until cooked through.

Remove the onions and add a tablespoon of butter (or Ghee) and oil to the pot. Liberally salt and pepper the roast (coating the entire roast) and using tongs, place in the dutch oven. Let it sear one minute on the top, bottom, and all sides then remove.

Add in one cup of the beef broth and the minced garlic cloves. Whisk it all together while scraping up all the brown bits on the bottom of the pan (this is called deglazing the pan).

Once the pan is deglazed, add back in the roast and onions. Add in remaining beef broth (the meat should be half covered). Sprinkle thyme and rosemary on the roast and place in the oven.

Cook the roast for 1 hour and 45 minutes. Take the roast out after the allotted time and add in the chopped carrots, celery and potatoes. Place the lid back on and place back in the oven.

Cook for another 2 hours and 15 minutes. Once the time is done, the roast should be fork tender. Remove the roast and place on a plate to cut the strings and to slice or shred. Serve with the vegetables and a warm baguette.

Okay let me first start by confessing...I hate hand painting activities. Like seriously despise it. It's just so messy, time consuming, and down right annoying. But what I do also hate is that I am missing out on documenting my child's teeny hands and feet because of my loathing for body parts covered in paint. If you are like me and hate painting hands, have no fear! This is a SUPER SIMPLE and an extremely NON-MESSY activity!

When trying to come up with unique Father's Day gifts that didn't include bags of chocolate and grilling, it seemed that all my Pinterest results had some sort of body painting. While scrolling through the endless DIY gifts, my 4 year old son was looking over my shoulder and saw mini hand print key chains and he desperately wanted to make some. So as any mother would do when faced with those big watery blue eyes staring up at you, I loaded him up in the car and ran 45 minutes to the craft store to gather all the supplies to make these little cuties!

If you have a chance to grab the materials a head of time, it would make the activity a lot easier. Especially if you are obsessed with Amazon Primelike I am. You can get everything you need on there. The reason I mention this is because I had to travel to three different craft stores, the furthest being 45 minutes away from my house, to get the Shrinky Dinks plastic sheets you need. Apparently they are very hard to find in stores because they went out of style along with Lisa Frank and Beanie Babies.

First things first, get your wee-one, roll up their sleeves and pre-heat the oven to 325º. While the oven is pre-heating, set out what you need. You'll need a sheet of Shrinky Dinks, the crystal clear ones are the best for this activity. Acrylic paint, I used Apple Barrel Acrylic Paint and found that it is one of the cheapest, comes in so many different colors, and cleans up easily. You will also want a paint brush, and Mod Podge with a gloss finish to seal in the paint. If you are turning these into key chains then you will also want key rings andjump rings.

While the oven is pre-heating and you have all your materials out, you want to start by painting a thick layer of pain on your child's hand. This paint, if painted in a thin layer, will dry too quickly to transfer to the Shrinky Dinks plastic sheet. So glob it on!

Once you have ensured a thick enough layer has been painted, gently but firmly place your child's hand on the plastic sheet. You can get a few hand prints out of one sheet if you place them with that in mind. Have your child hold very still as you press each knuckle down to ensure there are no gaps in the paint

After removing their hand, go ahead and wash the paint off their hands. No sense in leaving them there to sit with paint on their hands ready to grab numerous surfaces! See, my paint-phobic side is showing.

If there is a small smudge just wet a paper towel or q-tip and wipe it up!

Once their hand is squeaky clean, use a sharpie and write their name and age (or any thing you want) next to the hand. Then use a pair of scissors and cut out an outline around the hand. When cutting you want to leave about 1/4" border around the hand and a bump between the middle and ring finger to be able to hole punch it.

Once the hand is cut out, use a single hole punch, or if you're like me and only have a 3 ring hole punch - just slip the bump you cut out under one of the punches. You want to make sure you punch the hole before shrinking it in the oven, as the hole will shrink down as well and fit perfectly with the key ring.

Line a baking sheet with parchment paper or aluminum foil and place the plastic hand, paint side up, on it. Bake it for 1-3 minutes, following the directions on the Shrinky Dinks package. DO NOT FREAK if you see it start to move and twist. It should lie back down flat in a minute or two. If you do see that it's shrinking (it should shrink down to 1/3 the original size and 9x thicker) and it is not laying down flat but starting to curl, you can take a plastic spatula and gently press it down. Once it's flat (aprox 2-3 min) take it out and lay it on a flat surface to cool.

Once it's cool you can place the jump ring through the little hole and attach the key ring. Then you want to use a paint brush and brush on a layer of Mod Podge over the painted side. This will help seal on the paint and keep it from getting scuffed or scratched. Let it dry. Once the Mod Podge turns from white to clear, it is safe to wrap up and give to your loved one!

Since I am a very visual person, here are the items (and links) to where you can buy them!

Okay guys, I'm going to have to make this a quick post today. Yesterday we overcame a blizzard that dumped over TWO feet of snow on us, which means a day full of shoveling and snow blowing. Okay, I have to clear this up before my husband reads this and gets into a tizzy. I am not actually shoveling or snow blowing... he is so I can't take the credit for it. Instead I am inside with a Golden Retriever, Stella, who sinks up to her chin in the snow and a son who would rather play in the sink. Oh, right and nursing school. Always studying for nursing school.

That being said, during the storm yesterday I took the opportunity to meal prep for the rest of the week. On Monday I made Bacon & Egg Potato Hash for my morning meal prep, and yesterday I made SHEET PAN Chicken Fajita's. Seriously, this is one of my favorite recipes! It is so easy and not only great for meal prepping but for when you are having people over and need to make something to go along with that pitcher [gallon] of margaritas!

All you need are a few veggies, some chicken [you can also use steak or shrimp] and ONE sheet pan! Oh and some seasoning too! I used Jerk seasoning that I got in Jamaica back in January, but you can use any sort of seasoning that you like. Or none at all if you want the freshness of the veggies to shine through. Me, not so much. I like to cover the taste of veggies as much as possible.

And this will go PERFECTLY with homemade guacamole! Again, another simple and fresh recipe that is clean and pairs magically with a margarita!

Servings: 4-6 (depending on the crowd)

Prep Time: 10 minutes

Cook Time: 20 Minutes

Overall Time: 30 Minutes

Whatcha Need:

2 lbs Chicken Breast - cut into long strips

2 Green peppers (cut into slices)

1 Red pepper (cut into slices)

1 Yellow pepper (cut into slices)

1 Orange pepper (cut into slices)

1 Sweet onion (cut into slices)

1/4 cup seasoning (Jerk, taco, whatever you would like!)

Whats Cookin' Baby:

1. Preheat oven to 400º

2. Take all the cut veggies and place them evenly in a large sheet pan

3. Layer the chicken strips over the veggies

4. Sprinkle the seasoning evenly over the entire sheet pan

5. Place in oven until chicken is cooked through

6. Once the chicken is done, stir up all the veggies and chicken and serve!

Hi. Wow. It's been a while since I have been around my little corner of cyberspace (I've mostly stuck to Instagram lately). It's not that I have forgotten about it, but I am in my final days of nursing school (54 to be exact), which has consumed my life for the last two years.

I feel the need to update you on everything that has been going on over the past few months, but I think I will save that for another post. I know you're all dying to hear about my trip to Jamaica with my husband and the trip I took with my son .... without my husband, and my brandy-new quartz countertops we installed due to a itty bitty kitchen fire! But I will save those for another post.

I am here today, not to share about my luxurious vacations, but about FOOD! I have been contemplating switching up my blog a little bit when I finish nursing school (remember that's in 54 days). Although I love cooking, I don't want all my posts to be about that. Unfortunately, all my life has been about lately is school and feeding myself and my family. However, that will soon change (refer to the number of days above that I have left).

Okay, so what was I intending this post to be about? Oh, right this delicious recipe. Okay, so one thing I will update you on is the fact that I have started Whole30. You might be like I was a few weeks ago, and think "huh??" when someone mentions Whole30. Here is a quick snapshot of what it is: clean eating, no processed foods, no breads, legumes, ect. lots of protein, veggies, potatoes (yes WHITE potatoes!!), no dairy, and so on. Sure it sounds restrictive butttttt.... there is NO and I mean NO counting involved! No counting calories, no measuring, just eating until you're full. I will leave it there for now, if you want to learn more, Pinterest is a wealth of information.

That being said, this is a wonderful Whole30 recipe that has everything I love. BACON. POTATOES. EGGS. Yup, it's something you would order down at the local greasy spoon and feel guilty about. But not anymore. I make this and feel satisfied and proud I made a good decision food wise. I mean come on, I could have had a cinnamon roll right?

The real reason you're here, though, is to find out how to make this incredibly easy and equally tasty brunch style breakfast! This is one that you can make in small single portions or enough for a Sunday brunch with friends and family. Either way, in 15 minutes you will be pleasing not only yourself but everyone round the table. Or if you're like me, you make this huge meal and meal prep it for the entire week! Yeah, I was never good at sharing.

Servings: 6

Prep Time: 5 minutes

Cook time: 10-15 minutes

Whatcha Need:

3 Russet potatoes - diced

1 Sweet onion - diced

1/2 lbs locally raised bacon - diced (see a theme yet??)

6 locally raised eggs (not diced!)

Salt/pepper to taste

Paprika - a healthy sprinkle

Parsley -for presentation

What's Cookin' Baby:

1. Preheat oven to 400º

2. In a cast iron skillet on Low-Medium heat, add the potatoes, bacon, and onion

3. Sprinkle salt/pepper/paprika

4. Stirring every few minutes to keep the potatoes from sticking

5. Once the potatoes are cooked through, create a little well for each cracked egg to nest in

6. Pop in the oven until the egg whites have cooked though

ENJOY!!

See, I told you that was simple! And what is great is that no oil or butter is needed since the pan gets greased from the bacon! And what is even better is the fact that this dish can be customized in so many ways! Add veggies, swap bacon for sausage, sweet potatoes for white potatoes, ect. The possibilities are endless!

Can you believe it's September already? Although I am sad to see summer gone I am happy to see Fall make its appearance. Okay, let's be real, I'm in nursing school so I actually didn't see much of summer. A glimpse here and there when I looked up from my text book and glanced through the window. I would take Fall over any other time of year. I use to be a huge winter person. Being up here in the arctic, I mean Maine, there is so much to do in the winter. I use to ski and snowboard and all that jazz. But the older I get the more I have come to despise winter. Skiing and snowboarding will break the bank, the ice on my driveway will break a hip, and I loath dressing in 17 layers just to get to your destination and be sweating your gonads off.

Fall, oh Fall how I love everything about you. I love the crisp air, no humidity, changing leaves, scented candles, and I love most of all the delicious meals I can cook. Not just regular "I can eat all summer long meals" but those that are warm and comforting. Those that make amazing leftovers to bring to class to make all your classmates jealous. Yes, comfort food.

So today, in early September, I bring to you a combination of two comfort foods all blended together in one pot! Yes one pot, not multiple dishes to wash, just one. This One Pot Chicken Pot Pie Pasta has everything you want. It's creamy, meaty, and pasta-y. And it re-heats wonderfully. And one of the best parts about this dish is that you can hide veggies in it well. My two main men in the house don't particularly like veggies, but with this dish I was able to get carrots and celery in there. Although they could see it, they were so covered in the creamy goodness that they couldn't taste it. Total win in my book!

Prep Time: 10 Min

Cook Time: 20 Min

Total Time: 30 Min

Ingredients:

1Lb Chicken breast cut into 1" pieces

1 Lbs fettuccine

1 Medium white onion - diced

3 Large carrots - cut in small round slices

3 Stalks celery - cut into small pieces

3 cloves garlic - minced

2 Tbs olive oil

1/3 Cup flour

3 Cups milk (you can use lesser fat milk if you'd like)

4 Cups chicken broth

2 Tbs fresh parsley - chopped

Salt / Pepper to taste

How To Cook

1. Using a dutch oven, or a large pan, sauté chicken in the olive oil until not longer pink along with the carrots, onion, celery, and garlic on medium heat.

2. Once chicken is cooked and vegetables are soft, thoroughly mix in the flour until evenly mixed.

3. Add in milk, chicken broth, parsley, salt/pepper and add pasta and bring to a heavy simmer. Then reduce heat to a slow simmer

4. Stir every few minutes to keep pasta separated and from sticking to the bottom.

5. If using a dutch oven, take off heat when pasta is slightly under cooked - as it will continue to cook in the Dutch oven.

Being that I am knee deep in nursing school, I need meals that are going to be easy with little clean-up. To be honest, I actually made this soup this past winter during break. I had this bright idea to make a ton of freezer meals at once so I would have them throughout the year. Well, to be honest, today was the first time I dug into them! But I am so glad I had them handy.

I have been swamped with pharmacology homework and this was the week I decided to potty train the worlds most stubborn child. Yeah, he knows how to use the toilet, but will hold it for 13+ hours instead. Insert eye roll. So I needed an easy meal that was quick but also didn't heat up the already hot house!

There are so many variations of this and so many other freezer type meals you can do. But this is one of my favorite. I am a sucker for anything chicken and tortilla.

Ingredients

2lbs Chicken breast

2 Cups frozen corn

14oz can black beans

28oz Diced tomatoes

(you can add in some with green chilies if you like)

2tbs taco seasoning

salt/pepper

Greek yogurt, tortilla chips and cilantro to top

So here is the hard part.... you either dump it all in a freezer bag for later and freeze OR dump it all in a crockpot now and cook for 6 hours on low or 3 hours on high.

Shred chicken once it's cooked then top with the delicious toppings of your choice!

So, if you're not from New England you would probably call this Goulash or American Goulash. Well up here in Maine its chop suey and man oh man is it good! If you're looking for a meal that you can throw all in one pot and have it ready in 20 minutes, this is it ladies and gents!

Some nights I just want a hot home cooked meal without all the extra dishes and without having to run to the store to grab obscure ingredients. I know I always have the fixings to make this right in my pantry and I'm willing to bet you do too....just go check!

You literally throw this in the pot and cook! It's a guaranteed family approved meal!

Ingredients

Okay this is where it gets fun! You can throw any veggies you want in here! Mix it up or keep it simple!

1 Lbs Elbow pasta (or any sort of short pasta)

1 28oz can of crushed tomatoes

2 Cups water

1 Lbs Ground beef

1 Green pepper

1 Onion

1 Glove garlic

1 Tbs Italian seasoning

salt/pepper to taste

Chives for presentation

How to Cook

Take a pot such as a dutch oven or a deep sauce pan and place on high heat and brown the meat.

Once the meat is about half done throw in the onions, green pepper and garlic and cook until the meat has finished browning, then throw in the seasoning.

Add in tomatoes, pasta, and water.

Turn the heat down to a simmer and cover the pasta for 20 minutes or until the pasta is done to your liking. Stir occasionally so the pasta doesn't stick to the bottom of the pot!